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| Photo: Jupiter Images |
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Frijoles de la Olla (Pot Beans)
Jose Rodriguez, who owns three restaurants in the Los Angeles area, says the basic building block to any bean dish is cooking beans the traditional Mexican way. Rodriguez’s recipe for frijoles de la olla (pot beans): Once you try your own frijoles de la olla, you’ll never consider buying or making them any other way, Rodriguez says. He warns that you may be hooked on them, just like he is. “And that’s not such a bad thing,” he says. “They are really good for you, and once you make them you’ll think of them as the anchor of any meal.” Ingredients:
1. Rinse the beans and cover them with room temperature water. Let them soak for at least 2½ hours. Discard any beans that float. 2. Drain the water and then place the beans in a large pot or Dutch oven with 3 tablespoons of olive oil or corn oil and 1 onion diced finely. Add 10 cups of water. Cook covered over medium heat for 1½ to 2 hours, or until tender. Make sure there is always enough water to cover; add more hot water if needed. 3. When the beans are tender, add 3 sprigs of epazote, 2 teaspoons of salt, and 3 serrano chiles. 4. Cook the beans uncovered for 20 more minutes. |
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